Chocolate orange madeleine
Some classics will never go out of style. Take the French madeleine for instance. In this recipe, it gets an exciting twist with a duo of flavours: a chocolate batter, and a white chocolate and orange zest batter. Combined? A new, instant classic! Tip: you can store the batters in the fridge for a few days for some last-minute baking.
- Level:
-
Easy
Orange madeleine
Ingredients: Orange madeleine
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50 gsugar
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2,5 gorange zest
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40 ginvert sugar
Preparation: Orange madeleine
Combine.
Ingredients: Orange madeleine
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150 gwhole egg(s)
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60 g35% cream
Preparation: Orange madeleine
Whisk together. Add sugar mixture.
Ingredients: Orange madeleine
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200 gpastry flour
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6 gbaking powder
Preparation: Orange madeleine
Sift together and add.
Ingredients: Orange madeleine
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100 gclarified butter
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60 grapeseed oil
Preparation: Orange madeleine
Combine and melt to 35°C (95°F). Slowly add to batter. Leave to rest overnight in a cooler.
Chocolate orange madeleine
Ingredients: Chocolate orange madeleine
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200 gsugar
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10 gorange zest
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300 ginvert sugar
Preparation: Chocolate orange madeleine
Combine.
Ingredients: Chocolate orange madeleine
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300 gwhole egg(s)
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180 g35% cream
Preparation: Chocolate orange madeleine
Whisk together. Add sugar mixture.
Ingredients: Chocolate orange madeleine
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260 gpastry flour
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18 gbaking powder
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80 gCP
Preparation: Chocolate orange madeleine
Sift together and add.
Ingredients: Chocolate orange madeleine
Preparation: Chocolate orange madeleine
Add. Leave to rest overnight in a cooler.
Grease mould with butter. Pipe chocolate orange Madeleine batter to fi ll 60% of the mould. Then pipe a small amount of orange Madeleine batter in the centre. Bake for 6-8 min. at 200°C (392°F).
Tip: Replace the orange zest with lime or lemon zest.
Comments
Submitted by Rich Reiter on Mon, 11/04/2024 - 21:22
Is there butter & oil missing from the chocolate orange batter? There is butter & oil in the orange batter showing only.